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Harvest Apple Bake

1 loaf of French bread

8 large eggs
1 cup granulated sugar, divided use

2 1/2 cups milk

1 cup light cream
1 tablespoon vanilla extract

7 medium-sized cooking apples
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
2 tablespoons butter

1. Slice bread into 1 1/2-inch slices. Place bread tightly together into a 9 x 13-inch greased glass pan.
2. In a bowl, whisk together eggs, 1/2 cup sugar, milk, cream, and vanilla for about 30 seconds.
3. Pour half of egg mixture over bread.
4. Peel, core, and slice apples. Place sliced apples on top of bread to cover and pour balance of egg mixture evenly over apples. Mix remaining 1/2 cup sugar with cinnamon and nutmeg and sprinkle evenly over top of apples. Dot with butter.
5. Cover and refrigerate overnight.
6. The next day, bake uncovered in 350°F (175°C) oven for 1 hour. Remove from oven and allow to rest for 10 minutes.
7. Cut into squares and serve warm with syrup and a dot
   of whipped cream.

Makes 12 to 16 servings.

Recipe provided  courtesy of Iowa Egg Council.